Curried Squash Soup

curried-squash-soup
Photo by Paul Sirisalee
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 377 calories
    • Fat 32 g
    • Sat Fat 22 g
    • Cholesterol 5 mg
    • Sodium 700 mg
    • Protein 8 g
    • Carbohydrate 21 g
    • Sugar 5 g
    • Fiber 6 g
    • Iron 5 mg
    • Calcium 77 mg
  • January 2013

Ingredients

  1. Check 1 onion, chopped
  2. Check 2tablespoons canola oil
  3. Check kosher salt
  4. Check 2tablespoons Thai red curry paste
  5. Check 1 butternut squash, peeled and cut into 1-inch pieces
  6. Check 4cups low-sodium chicken broth
  7. Check 1 14-ounce can coconut milk
  8. Check 2tablespoons lime juice
  9. Check Asian chili-garlic sauce

Directions

  1. Cook the onion in the oil with ¾ teaspoon salt in a large pot over medium heat, stirring occasionally, until softened, 4 to 6 minutes.
  2. Add the curry paste, butternut squash, chicken broth, and coconut milk. Simmer until tender, 15 to 20 minutes.
  3. Transfer the mixture to a blender and puree until smooth. Stir in the lime juice. Drizzle with the Asian chili-garlic sauce before serving.